salted caramel oatmeal Stout - Beer Recipe - Brewer's Friend

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salted caramel oatmeal Stout

180 calories 21.7 g 330 ml
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Beer Stats
Method: All Grain
Style: American Stout
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 23.5 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 52% (brew house)
Calories: 180 calories (Per 330ml)
Carbs: 21.7 g (Per 330ml)
Created: Sunday May 17th 2020
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FAB PHASE 0.5

by BREWPaquette

OG: 1.050 FG: 1.013 ABV: 4.9% IBU: 38

1.058
1.019
5.2%
33.9
32.4
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 3.75 79.4%
500 g Flaked Oats500 g Flaked Oats 33 2.2 7.9%
250 g United Kingdom - Roasted Barley250 g Roasted Barley 29 550 4%
200 g Briess - Caramel Malt - 80L200 g Caramel Malt - 80L 35 80 3.2%
150 g American - Caramel / Crystal 120L150 g Caramel / Crystal 120L 33 120 2.4%
200 g Lactose (Milk Sugar)200 g Lactose (Milk Sugar) 41 1 3.2%
6,300 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Centennial28 g Centennial Hops Pellet 10 Boil 15 min 19.94 50%
28 g Cascade28 g Cascade Hops Pellet 7 Boil 15 min 13.96 50%
56 g / $ 0.00
 
Yeast
White Labs - Irish Ale Yeast WLP004
Amount:
1 Each
Cost:
Attenuation (avg):
71.5%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.75 Volumes
 
Target Water Profile
Dublin (Dry Stout)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 4 12 19 53 280
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14 L Strike 75 °C 67 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 15.3
Mash volume with grains 19.3
Grain absorption losses -6.1
Remaining sparge water volume (equipment estimates 15.6 L) 20.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 24 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 18 L) 23.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23.5 L) 18
Total: 35.4  
Equipment Profile Used: System Default
"salted caramel oatmeal Stout" American Stout beer recipe by Brewer #93288. All Grain, ABV 5.18%, IBU 33.9, SRM 32.38, Fermentables: (Maris Otter Pale, Flaked Oats, Roasted Barley, Caramel Malt - 80L, Caramel / Crystal 120L, Lactose (Milk Sugar)) Hops: (Centennial, Cascade)
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  • Public: Yup, Shared
  • Last Updated: 2020-05-20 17:43 UTC